Name: Easter Cake Roll with Colorful Buttercream and Marshmallow Peeps Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: 6 large eggs (separated); ½ teaspoon cream of tartar; 1 cup granulated sugar; ¼ cup canola oil; ⅓ cup whole milk; 1 tablespoon vanilla extract; ¾ cup all-purpose flour; 1 tablespoon cornstarch; 1 ½ cups salted butter; 1 ½ cups powdered sugar; 14 oz marshmallow cream; Gel Food Coloring (yellow, pink, and blue); Powdered sugar for dusting; 3 yellow Peeps; 2 blue Peeps; 2 pink Peeps

Jump to Recipe· 4.2 from 30 reviews

The Easter Cake Roll with Colorful Buttercream and Marshmallow Peeps Recipe is a festive and delightful treat that will brighten up any spring celebration. This light and fluffy cake roll is filled with a luscious, marshmallow-infused buttercream, beautifully striped in vibrant pastel colors, and topped with adorable Marshmallow Peeps for the perfect Easter touch. Each bite promises a harmonious blend of tender cake, creamy sweetness, and playful charm, making it an irresistible centerpiece for your holiday table or a joyful dessert to share with loved ones.

Ingredients You’ll Need

The image shows various baking ingredients arranged neatly on a white marbled surface. There are three colorful rows of marshmallow chicks in pink, blue, and yellow at the top. Below them, there are several small white bowls holding different ingredients: a bowl of oil on the far left, white sugar next to sticks of butter, and eggs in a carton to the left bottom. To the right, you see white bowls containing milk, vanilla extract, cream of tartar, salt, flour, powdered sugar, and marshmallow creme. Small containers of food coloring in pink, blue, and yellow are placed near the top right. Each bowl and ingredient is clearly labeled in black text on a white background. photo taken with an iphone --ar 4:5 --v 7

This Easter Cake Roll with Colorful Buttercream and Marshmallow Peeps Recipe relies on simple, classic ingredients that come together to create delightful textures and flavors. Each component—from the fluffy eggs to the rich buttercream—plays a vital role in achieving that perfect balance of lightness, color, and sweetness.

6 large eggs (separated): Eggs provide structure and lift to the cake, creating a light, airy texture.
½ teaspoon cream of tartar: Stabilizes the egg whites to help them whip up perfectly fluffy.
1 cup granulated sugar: Sweetens the cake and helps stabilize the egg whites for volume.
¼ cup canola oil: Adds moisture without overpowering flavors.
⅓ cup whole milk: Contributes tenderness and richness to the batter.
1 tablespoon vanilla extract: Infuses the cake with warm, inviting flavor.
¾ cup all-purpose flour: The body of the cake, providing structure and stability.
1 tablespoon cornstarch: Keeps the cake tender and light by softening the flour’s protein.
3 yellow Peeps: For colorful, festive topping with classic Easter fun.
2 blue Peeps: Adds a pop of bright color and sweetness on top.
2 pink Peeps: Complements the pastel palette and sweetness for decoration.
Powdered sugar for dusting: A delicate finishing touch, adding elegance and a touch of extra sweetness.
1 ½ cups salted butter: The base of the buttercream, providing creaminess and richness.
1 ½ cups powdered sugar: Sweetens and thickens the buttercream to perfect consistency.
14 oz marshmallow cream: Brings that iconic fluffy marshmallow flavor and texture to the buttercream.
Gel Food Coloring (yellow, pink, blue): Creates the vibrant, unmistakably Easter pastel stripes.

How to Make Easter Cake Roll with Colorful Buttercream and Marshmallow Peeps Recipe

Step 1: Prepare Your Oven and Pan

First things first, preheat your oven to 350°F (180°C) so it’s ready to bake your cake to perfection. Line an 11″x17″ cookie sheet with parchment paper—this ensures your cake will lift cleanly and not stick. Setting up your workspace properly pays off in an easy release and flawless roll later.

Step 2: Whip the Egg Whites

Using a stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar on medium speed until frothy and bubbly. Then increase to medium-high and slowly incorporate granulated sugar. The gradual addition is crucial to achieving stable, firm peaks that give the cake its light, airy texture.

Step 3: Combine the Wet Ingredients

In a separate bowl, whisk together the egg yolks, milk, canola oil, and vanilla extract until well blended. This mixture adds richness and moisture, balancing the egg whites and ensuring a tender crumb.

Step 4: Add Dry Ingredients and Fold

Sift the flour and cornstarch into your wet mixture to avoid lumps. Gently fold about one cup of the whipped egg whites into this mixture to lighten it, then combine with the remaining egg whites using a delicate folding technique. This keeps the batter airy, which translates into a springy cake.

Step 5: Bake the Cake

Pour the batter evenly onto your prepared cookie sheet, and gently tap the pan on the counter to release air bubbles and level the batter. Bake for approximately 15 minutes until the surface springs back to a gentle touch. Timing is key here; underbaking leaves it soggy, and overbaking makes it dry.

Step 6: Roll the Cake While Warm

Remove the cake from the oven and cool just briefly. Then, place a fresh parchment sheet on top and carefully flip the cake onto a clean tea towel. While it’s still warm, peel off the top parchment and roll the cake with the towel from the short edge. This first roll “remembers” the shape, preventing cracks once filled.

Step 7: Make the Colorful Buttercream

Beat the butter and powdered sugar until fluffy, then blend in the marshmallow cream until light and smooth. Divide the buttercream into three bowls and tint each with gel coloring—yellow, pink, and blue—to bring vivid Easter hues that brighten the finished cake.

Step 8: Fill and Roll the Cake

Unroll the cooled cake gently, trimming the edges to remove any browned bits. Spread the three colors of buttercream in stripes parallel to the cake’s short ends. Roll the cake up again tightly, peeling away the parchment as you go. Wrapping it once more and chilling sets the roll beautifully, ensuring clean slices.

Step 9: Decorate with Marshmallow Peeps

When ready to serve, slice off the ends to reveal the bright, colorful swirl inside. Dust the roll with powdered sugar and top with an alternating row of yellow, blue, and pink Peeps along the seam, using any leftover buttercream as glue to keep them snug. This adds whimsical fun and seasonal flair.

How to Serve Easter Cake Roll with Colorful Buttercream and Marshmallow Peeps Recipe

The image shows a rolled cake on a white plate, featuring a soft yellow sponge with swirls of pink and blue cream inside, creating a colorful spiral pattern. On top of the cake, there are five marshmallow chicks in a row, each in bright yellow, blue, and pink colors, with small brown eyes, giving a playful look to the dessert. The background includes a white marbled surface and a white stand holding more marshmallow chicks, blurred to keep focus on the rolled cake in the front. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Beyond the iconic Peeps, a light dusting of powdered sugar adds a snowy, delicate finish that enhances the cake’s pastel colors. For extra flair, consider adding edible glitter or pastel sprinkles that catch the light and delight guests, especially kids.

Side Dishes

This cake roll shines on its own but pairs wonderfully with fresh spring fruits like strawberries or raspberries, whose tartness cuts through the sweetness. A dollop of lightly whipped cream or a scoop of vanilla bean ice cream turns this into a truly decadent dessert experience.

Creative Ways to Present

Serve slices nested on a bright pastel platter to enhance the Easter vibe, or present the rolled cake whole on a cake stand decorated with fresh sprigs of mint and edible flowers. For a super festive touch, set individual slices with mini Peeps or pastel-colored sugar flowers on top.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Easter Cake Roll with Colorful Buttercream and Marshmallow Peeps Recipe in an airtight container in the refrigerator for up to three days. This helps maintain the freshness and keeps the buttercream from drying out, so every bite tastes like it was just made.

Freezing

You can freeze the cake roll tightly wrapped in plastic wrap and foil for up to a month. Thaw it overnight in the refrigerator to retain moisture and texture. After freezing, the buttercream may separate slightly, so give it a gentle stir if needed before serving.

Reheating

Since this cake roll is best served chilled, avoid reheating. If you prefer it slightly less cold, leave it at room temperature for 20 to 30 minutes before slicing. This lets the buttercream soften slightly for the softest bite without melting or losing shape.

FAQs

Can I use different colors for the buttercream?

Absolutely! The Easter Cake Roll with Colorful Buttercream and Marshmallow Peeps Recipe is wonderfully versatile. Feel free to use any gel food coloring shades you love to match your party theme or personal style.

What if I don’t have marshmallow cream?

If marshmallow cream isn’t available, you can substitute with an equal amount of softened marshmallows melted gently with a little butter. This will still give you that marshmallow flavor and fluffy texture in the buttercream.

How do I prevent the cake from cracking when rolling?

Rolling the cake while it’s still warm is the key to preventing cracks. Be gentle and use a clean kitchen towel for support. Also, trimming the crusty edges before filling helps the roll bend smoothly without breaking.

Can this recipe be made gluten-free?

Yes. Substitute the all-purpose flour with a gluten-free flour blend designed for baking, and double-check your cornstarch and other ingredients to ensure they’re gluten-free. The texture may vary slightly but will still be delicious!

How far in advance can I make this cake roll?

You can prepare the cake roll a day ahead and store it wrapped tightly in the refrigerator. This actually helps set the shape and flavors. Just be sure to add the Peeps and final touches right before serving for the freshest look.

Final Thoughts

There’s something truly magical about creating and sharing this Easter Cake Roll with Colorful Buttercream and Marshmallow Peeps Recipe. It’s not only a feast for the eyes but also a joyful celebration of spring flavors and colors that bring smiles to faces around the table. I hope you try it soon and make it a beloved part of your holiday traditions!